Gluten-Free Brownies
These fudgy gluten-free brownies are made from a combination of white rice flour and tapioca flour which create a light but moist brownie. Rich with chocolate flavour, these brownies are a must bake for any chocolate fan!
They are so rich with chocolate flavour I don’t bother adding in any extra in the form of chocolate chips; however if you want to have even more chocolate, stir 50-80g roughly chopped milk or dark chocolate in to the batter before pouring in the tin.
I have stated that this recipe will make 16 brownies, however they are so rich you can easily cut them slightly smaller and get 20 brownies out of it if you prefer.
Just like 'regular' brownies, you must leave the brownies to cool completely before cutting, otherwise they are crumbly.
The brownies will keep at room temperature for up to 5 days, or you can freeze them.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 185 g gluten-free dark chocolate 70% cocoa
- 185 g butter unsalted
- 225 g caster sugar
- 3 eggs size large
- 30 g white rice flour
- 30 g tapioca flour
- 60 g cocoa powder
- pinch salt
Method
- Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
- Line a 20 x 20cm (8 x 8") square baking tin with baking paper / parchment.
- In a heatproof bowl set over a pan of barely simmering water, melt the dark chocolate and butter. Cool.
- Using a stand mixer fitted with the whisk attachment, or an electric whisk, whisk the eggs and caster sugar together for 3-5 minutes until light and doubled in volume.
- Gently stir the cooled melted butter and chocolate into the fluffy beaten eggs and sugar.
- Sift in the white rice flour and tapioca flour, cocoa powder and salt, and stir with a spoon until just combined.
- Pour the mixture into the prepared tin and knock gently to release any air bubbles.
- Place in the preheated oven and bake for 35 minutes, until the brownie doesn't wobble in the middle, and a skewer inserted into the middle of the brownie comes out sticky not raw.
- (If the skewer comes out very sticky and covered in runny batter, return to the oven for 2 minutes and test again. Repeat if need be.)
- Leave to cool in the tin. Cool completely before cutting in to squares.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month.
Notes
Leave the brownie until it is completely cold before cutting, as it is very crumbly and delicate when warm.
Nutrition
Calories 240kcal | Carbohydrates 25g | Protein 3g | Fat 16g | Saturated Fat 9g | Polyunsaturated Fat 1g | Monounsaturated Fat 4g | Trans Fat 0.4g | Cholesterol 56mg | Sodium 89mg | Potassium 156mg | Fiber 3g | Sugar 17g | Vitamin A 338IU | Calcium 21mg | Iron 2mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 185 g gluten-free dark chocolate 70% cocoa
- 185 g butter unsalted
- 225 g caster sugar
- 3 eggs size large
- 30 g white rice flour
- 30 g tapioca flour
- 60 g cocoa powder
- pinch salt
Method
- Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
- Line a 20 x 20cm (8 x 8") square baking tin with baking paper / parchment.
- In a heatproof bowl set over a pan of barely simmering water, melt the dark chocolate and butter. Cool.
- Using a stand mixer fitted with the whisk attachment, or an electric whisk, whisk the eggs and caster sugar together for 3-5 minutes until light and doubled in volume.
- Gently stir the cooled melted butter and chocolate into the fluffy beaten eggs and sugar.
- Sift in the white rice flour and tapioca flour, cocoa powder and salt, and stir with a spoon until just combined.
- Pour the mixture into the prepared tin and knock gently to release any air bubbles.
- Place in the preheated oven and bake for 35 minutes, until the brownie doesn't wobble in the middle, and a skewer inserted into the middle of the brownie comes out sticky not raw.
- (If the skewer comes out very sticky and covered in runny batter, return to the oven for 2 minutes and test again. Repeat if need be.)
- Leave to cool in the tin. Cool completely before cutting in to squares.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month.
Notes
Leave the brownie until it is completely cold before cutting, as it is very crumbly and delicate when warm.
Nutrition
Calories 240kcal | Carbohydrates 25g | Protein 3g | Fat 16g | Saturated Fat 9g | Polyunsaturated Fat 1g | Monounsaturated Fat 4g | Trans Fat 0.4g | Cholesterol 56mg | Sodium 89mg | Potassium 156mg | Fiber 3g | Sugar 17g | Vitamin A 338IU | Calcium 21mg | Iron 2mg
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